November 2nd is National Deviled Egg Day, a day to help yourself to a delicious serving of the popular party hors d’oeuvres also known as “eggs mimosa.” Deviled eggs originated in Rome and are still enjoyed across Europe and North America. In the United States they are a common side dish at holidays and summer picnics — so common, in fact, that special carrying trays and dishes are sold to accommodate them. Deviled eggs most likely got their ominous name in the early 18th century, when the term “deviled” was first used to refer to spicy or zesty foods. In fact, there are countless spicy and savory variations on the classic deviled egg, including recipes featuring interesting ingredients such as chillies, olives, mushrooms, caviar, and wasabi.
In my opinion deviled eggs are quite possibly the perfect party food. The only problem I have with them is that it’s so tempting to hog handfuls of the precious commodity all for myself. If I had the opportunity to fill a plate with deviled eggs I’m certain I could finish it…and possibly go looking for more. But fortunately my sometimes decent manners have prevented my devilish behavior in the presence of deviled eggs. For now, at least. As much as I like the cold, creamy appetizer, I’ve never made deviled eggs on my own! I used to think it must require some sort of daunting effort in order to yield such amazing results, but Chris’s mom taught me otherwise: once when we stopped by for a visit right as Laura was making some deviled eggs and she showed me how to do it. It was delicate work, but not nearly as complicated as I’d previously thought.
To celebrate National Deviled Egg Day I decided to end my shameful no-deviled-egg-making history. Chris and I found an easy recipe for classic deviled eggs online and got to work in the kitchen. First, we boiled a dozen eggs, something I haven’t done since last Easter. For some reason, once they were ready, I had a much harder time peeling them than I usually do. But once the eggs were “naked” the fun began — I found slicing each egg in half and popping out the yolk to be oddly entertaining. After the addition of a few ingredients and some fork-mashing I sloppily filled the empty eggs with the yummy yolk mixture. It didn’t turn out to be the prettiest batch of deviled eggs but maybe I’ll get better with a little more practice. And who really cares that much about looks anyway? The most important thing with deviled eggs is to strive for a delicious outcome. And trust me — they are.
Tomorrow we’re going to enjoy some more food from our very own kitchen in honor of National Sandwich Day!